Author Topic: January 2011 Monthly Challenge: "New to You"  (Read 10610 times)

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Offline Pete-zza

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Re: January 2011 Monthly Challenge: "New to You"
« Reply #25 on: January 30, 2011, 07:48:59 PM »
plev20,

Welcome aboard. That is a fine looking pizza.

I think our members would like to see your dough formulation if you don't mind posting same.

Peter


Offline plev20

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Re: January 2011 Monthly Challenge: "New to You"
« Reply #26 on: January 31, 2011, 02:28:53 PM »

100%  50/50 cuputo / mondocko
60% water  75 to 77 degrees in mild winter
3% salt
1.5%1.5 olive oil
.60% yeast

I'm kinda new to bakers percentages so heres my true weight incase I did something wrong. ???

27lb cuputo
25lb mondocko
31lb water
1.50lb salt
.30lb yeast
.80lb oil

Offline Pete-zza

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Re: January 2011 Monthly Challenge: "New to You"
« Reply #27 on: January 31, 2011, 04:16:13 PM »
plev20,

Thank you for posting your recipe. Is the yeast compressed (cake/fresh/wet) yeast, or a dry form of yeast? And what is the size of your pan and how much dough do you need to make the pizza you showed in the photo?

Peter

Offline plev20

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Re: January 2011 Monthly Challenge: "New to You"
« Reply #28 on: January 31, 2011, 08:31:59 PM »
Hey Peter, I use SAF instant yeast. The finished dough weight is 2.25lb and the pan is 15x15.

Offline Pete-zza

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Re: January 2011 Monthly Challenge: "New to You"
« Reply #29 on: January 31, 2011, 09:08:58 PM »
plev20,

Thank you very much. I ran your numbers through the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html and got the following:

Flour Blend* (100%):
Water (59.6154%):
IDY (0.57692%):
Salt (2.8846%):
Olive Oil (1.53846%):
Total (164.61538%):
23587.2 g  |  832 oz | 52 lbs
14061.6 g  |  496 oz | 31 lbs
136.08 g | 4.8 oz | 0.3 lbs | 15.06 tbsp | 0.94 cups
680.4 g | 24 oz | 1.5 lbs | 40.63 tbsp | 2.54 cups
362.88 g | 12.8 oz | 0.8 lbs | 26.88 tbsp | 1.68 cups
38828.16 g | 1369.6 oz | 85.6 lbs | TF = N/A
*The Flour Blend comprises 27 lb. Caputo 00 Pizzeria flour and 25 lb. Pendleton Mondako pizza flour, in a ratio of 51.92/48.08

Based on a dough ball weight of 2.25 lb. and a 15" x 15" pan size, the corresponding thickness factor = 2.25 x 16/15 x 15 = 0.16. That means a single dough ball would look like this:

Flour Blend* (100%):
Water (59.6154%):
IDY (0.57692%):
Salt (2.8846%):
Olive Oil (1.53846%):
Total (164.61538%):
619.99 g  |  21.87 oz | 1.37 lbs
369.61 g  |  13.04 oz | 0.81 lbs
3.58 g | 0.13 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
17.88 g | 0.63 oz | 0.04 lbs | 3.2 tsp | 1.07 tbsp
9.54 g | 0.34 oz | 0.02 lbs | 2.12 tsp | 0.71 tbsp
1020.6 g | 36 oz | 2.25 lbs | TF = N/A
*The Flour Blend comprises 321.9g/11.35oz Caputo 00 Pizzeria flour and 298.09g/10.52oz Pendleton Mondako pizza flour

Peter